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Red Pepper and Watercress Filo Parcels

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.0123
Energy (kCal)1174.4407
Carbohydrates (g)10.5594
Total fats (g)113.9017
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375F and place the peppers under an hot broiler until blistered and charred. Place in paper bag. When cool enough to handle, peel , seed and pat dry with paper towels. Do not rush this step. | 2. Place peppers and watercress in a food processor and pulse until coarsely chopped. Spoon into bowl. | 3. Mix in the ricotta and almonds and season to taste. | 4. Work with 1 sheet of phyllo at a time. Cut out 2 X 7 inch and 2 X 2 inch squares for each sheet. | 5. Brush large squares with a little oil and place second large square at a 90 degree angle over to form star shape. | 6. Place on of the small squares in the center of this. Brush lightly with oil and top with second square. | 7. Top with 1/8th of the pepper mix. | 8. Bring edges together to form a purse shape and twist to seal. Place onlightly greased cookie sheet and cook for 25 to 30 minutes. | 9. Make sure you keep the sheets you are not working with under a damp towel. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 3 3.75 0.8259 0.1753 0.0412
    watercress 6 ounces 18.7107 2.1943 3.9122 0.1701
    ricotta cheese 1 cup 431.52 7.5392 27.9248 32.1904
    almond 1/4 cup blanched toasted chopped 481.78 0.0 0.0 54.5
    salt - - - -
    black pepper ground - - - -
    phyllo pastry 8 sheets - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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